Sheet-Pan Harissa Chicken with Chickpeas and Cauliflower
Chicken thighs rubbed in smoky, brick-red harissa roast over chickpeas that turn crackly at the edges and cauliflower that sweetens and browns in the spiced drippings, all cooled off with a spoonful of lemony yogurt.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Heat the oven to 425°F (220°C) with a rack in the upper-middle position. In a large bowl, stir together the harissa, 1 tbsp of the olive oil, the honey, garlic, cumin and 3/4 tsp kosher salt. Pat the chicken dry, add it to the bowl and turn to coat thoroughly. Let stand while you prepare the vegetables (10–15 minutes), or refrigerate up to 8 hours.
On a large rimmed sheet pan, toss the dried chickpeas, cauliflower and onion with the remaining 2 tbsp olive oil and 1/2 tsp kosher salt. Spread into an even layer.
Nestle the chicken thighs, smooth side up, among the vegetables, scraping any remaining marinade over them. Roast 22–28 minutes, stirring the vegetables around the chicken once halfway, until the chicken is charred in spots and registers 165°F (74°C) in the thickest part and the cauliflower is tender and browned.
Stir the yogurt with the lemon zest, 1 tbsp lemon juice and a pinch of salt. Squeeze the rest of the lemon over the hot pan and toss the vegetables in the spiced drippings. Scatter with the herbs and serve with the lemon yogurt spooned over or alongside.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.